FRIJE

Name: Butternut Squash, Tomato & Red Lentil Soup (Low GI, BP)
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 400 g of canned crushed tomatoes; 150 g of red lentil; 1 onion; 1 pinch of pepper; 1 pinch of salt; 10 cl of coconut cream; 400 g of butternut squash; 1 handful of sliced almond; 4 slice of dry-cured ham

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Butternut Squash, Tomato & Red Lentil Soup (Low GI, BP)

Soup

Course: Main course

Preparation time: 15 minutes

Cooking time: 30 minutes

Cost per serving: 1,61 €

Energy: 405 kcal / serving

Nutritional score:

Instructions

1. Peel and thinly slice the onion.
2. Thoroughly wash the butternut squash, remove the seeds, and cut it into small pieces with the skin on.
3. Heat the oil and lightly sauté the onion in a pot for 5 minutes.
4. Add the butternut squash pieces and cover generously with water; bring to a boil and let cook for 20 minutes.
5. Rinse the lentils and add them to the pot along with the crushed tomatoes and coconut cream.
6. Let cook for another 10 minutes.
7. Blend and serve very hot, garnished with slivered almonds.